| Title |
Chitozanas ir jo pritaikymas maisto pramonėje (apžvalga) / |
| Another Title |
Chitosan and its aplications in the food industry. |
| Another Title |
Хитозан и его применение в пищевой промышленности. |
| Authors |
Speičienė, V ; Sekmokienė, D |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology.. Kaunas : KTU Maisto institutas. 2005, t. 39, Nr. 1, p. 68-75.. ISSN 1392-0227 |
| Keywords [eng] |
chitosan ; physico-chemical properties ; functional properties ; biological activity |
| Abstract [eng] |
This article reviews the possibilities of applications of aminopolisacharide chitosan in food processing. The structure, physico-chemical and functional properties of chitosan are described. The biological activity of chitosan, its effect in the humans, antioxidative and antimicrobial activities are analyzed. The technological properties of chitosan and its application in food processing are discussed in more details. Chitosan can be added to the food products with the purpose to modify product structure. It has thickening and gel forming properties. Due to the technological and antimicrobial properties chitosan is most widely used in the meat and dairy industries. Possibilities of applications of chitosan as edible coating are analyzed. Comprehensive studies were performed using chitosan and its modified derivatives in different food and other industries because the technological properties of this substance have not been completely explored. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
